After analysing the sugar levels and assessing their maturity, the grapes are picked - harvesting takes place at different times due to the climate.

Harvest in Northern HemisphereBegins end of August, but in cool regions such as Germany can be in late November.

Harvest in Southern HemisphereSouth African harvest begins at the end of January, Australia and Chile in February and March. New Zealand has the latest harvest due to its cooler climate with some varietals picked as late as April.

A second fermentation reaction takes place on all red and some white wines. This involves naturally occurring malic acid converting to lactic acid, which in turn softens the wine and gives it the broader texture.

From this stage different styles of wine are handled differently. White aromatic wines are filtered and bottled early. Some whites and many reds are aged in oak barrels. The quality of oak used and the time period in the barrel is reflected in the bottle price.